Cashew Broccoli Chicken

Here's a quick, easy, and healthy dinner for a weeknight meal (or any time you need something quick and easy).  You can quickly throw the sauce together while the chicken and vegetables cook.  So simple!

Cashew Broccoli Chicken

Ingredients

Stir-Fry

• 4 chicken thighs, boneless skinless or 6 chicken tenders or 2 chicken breasts, diced
• 2 Tbsp. avocado oil
• 1 small onion, sliced
• 1 head broccoli, chopped into small florets
• 8 oz. can of sliced water chestnuts, drained
• 1 cup cashews
• 1 pinch red pepper flakes

• Stir-Fry Sauce

• 1/4 cup soy sauce
• 1/4 cup oyster sauce
• 2 Tbsp. brown sugar
• 1 Tbsp. sesame oil
• 1 Tbsp. rice vinegar
• 1 Tbsp. fresh ginger, grated
• 3 cloves garlic, grated

Serves 4
Cook time: 20 minutes

Heat a large sauté pan or wok over medium-high heat.  Add avocado oil and sear chicken on sides (you want it mostly, but not completely cooked through).  When cooked, remove chicken and set aside.
While chicken is cooking, chop vegetables and to pan once chicken is removed; add onion, once it begins to soften add broccoli and red pepper flakes. Meanwhile, make stir-fry sauce: combine soy sauce, oyster sauce, brown sugar, sesame oil, rice vinegar, ginger, and garlic in a mason jar and shake to combine.  Once broccoli is cooked to your taste (I like a bite in all my vegetables) add sauce along with cashews  and chicken.  Stir to combine and cook until chicken is cooked through and pan is deglazed.
Serve over rice or quinoa.